Try this Polenta with Chipotles and Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better descriptionBring water and salt to a boil over medium-high heat in a heavy saucepan. Pour polenta in slowly, in a thin stream, stirring constantly. Add garlic and cook polenta, continuing to stir constantly, until it starts pulling away from the sides of the pan. Meanwhile, reconstitute tomatoes and chipotles by pouring boiling water over both and let sit while polenta cooks. After polenta is fully cooked, drain, mince softened tomatoes and chipotle and add to mixture. Sprinkle drops of cold water over marble pastry board or cookie sheet. With firm spatula, spread cooked polenta onto board into a rectangle 1/4-inch thick. Let cool and cut into shapes with cookie cutters. Place shapes on cookie sheet sprayed with vegetable cooking spray. Broil 4-inches from heat source for 5 minutes and serve immediately. Total Calories Per Serving: 95; Fat: 1 gram Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster. Posted by Bobbi Pasternak
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 9 | ||
Calories from Fat: 1 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.4mg | 1 % | |
Potassium 75.4mg | 2 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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